Sourdough Cinnamon Buns

kingarthurflour.com

Jessica Robertson

Dough

1 cup (227g) ripe (fed) sourdough starter

¾ cup (170g) lukewarm milk

1 large egg

¼ cup (4 tablespoons, 57g) butter, softened

2 ¾ cups (326g) King Arthur Unbleached All-Purpose Flour

½ cup (57g) King Arthur White Whole Wheat Flour

¼ cup (50g) granulated sugar

1 ½ teaspoons salt

1 teaspoon instant yeast, optional*

note: See "tips," below.

Filling

½ cup (159g) brown sugar, packed

¼ cup (28g) King Arthur Unbleached All-Purpose Flour

1 tablespoon cinnamon

⅛ teaspoon salt

1 tablespoon (14g) melted butter

Icing

1 ½ cups (170g) confectioners' sugar

pinch (1/16 teaspoon) salt, optional

1 ½ tablespoons melted butter

½ teaspoon vanilla extract

1 to 2 tablespoons (14g to 28g) milk or cream

Directions at kingarthurflour.com

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